INGREDIENTS:

8 oz. tri-color pasta spirals
1/2 lb. fresh broccoli
1/2 lb. imitation crab meat
2 carrots, sliced
1 stalk celery, chopped
1 green bell pepper, chopped
1/4 c. oil
1/8 c. red wine vinegar
Thyme, rosemary, oregano, and parsley to taste

DIRECTIONS:

Cook pasta using package directions; drain. Separate flowerets from broccoli stems. Pour boiling water over flowerets in colander; drain well.

Combine broccoli, crab meat, carrots, celery, and green pepper in large bowl; mix well. Combine oil and vinegar in small bowl. Add seasonings; mix well. Season with salt and pepper to taste. Serve on lettuce-lined plate.

INGREDIENTS:

1 tbsp. butter
1 c. chopped onion
1 c. chopped green pepper
1 c. chopped celery
1/4 tsp. crushed red pepper
1 lg. clove garlic, minced
2 c. peeled, chopped tomatoes
1 bay leaf
1/4 rosemary
1/2 tsp. each thyme and oregano
1/2 tsp. black pepper
1 c. tomato sauce
1/2 lb. bay scallops
1/2 lb. shrimp
1/2 lb. dry pasta (gnocchi, ziti)

DIRECTIONS:

Heat butter; add onions, green pepper, celery, garlic and red pepper. Saute 10 minutes or until tender. Stir tomatoes, bay leaf, thyme, oregano, rosemary, black pepper and tomato sauce. Simmer 15 minutes.

Add scallops and shrimp. Simmer until scallops turn opaque and shrimp are hot. Cook pasta. Combine sauce with pasta. Serves 4.

INGREDIENTS:

4 oz. uncooked pasta
1/2 c. chopped celery
1/4 c. chopped green pepper
8 oz. sea legs
1/2 c. chopped green onions

DRESSING:

1/2 c. mayonnaise
1/2 c. sour cream & onion
1/4 c. chili sauce
2 tbsp. mustard (Dijon)

DIRECTIONS:

Cook pasta according to package directions in large saucepan. Drain. Combine remaining ingredients in large bowl. Stir together dressing ingredients. Toss with pasta mixture. Chill until ready to serve. Can be made a day ahead. 4 servings.